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Fermented oats by Monascus purpureus modulates gluten network architecture and quality attributes in wheat dough and Chinese steamed bread.

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Τίτλος: Fermented oats by Monascus purpureus modulates gluten network architecture and quality attributes in wheat dough and Chinese steamed bread.
Συγγραφείς: Li Y; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China., Yang Q; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China., Liu J; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China. Electronic address: liujundandy@csuft.edu.cn., Wu Z; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China., Zhang C; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zhangchan@th.btbu.edu.cn.
Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 4), pp. 119999. Date of Electronic Publication: 2026 Jul 11.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Imprint Name(s): Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
Ιατρικοί όροι (MeSH): Monascus*/metabolism , Bread*/analysis , Bread*/microbiology , Triticum*/chemistry , Avena*/chemistry , Avena*/microbiology , Glutens*/chemistry , Fermentation*, Flour/analysis ; Taste ; Rheology ; Electronic Nose ; Color
Περίληψη: Rising demand for healthier foods has boosted interest in oat-based Chinese steamed bread (CSB) for its sensory appeal and nutrition, whether Monascus-fermented oats outperform unfermented oats in enhancing CSB quality remains unclear. Therefore, the effects of addition of unfermented oat flour (UOF) and Monascus-fermented oat flour (MOF) on the rheological properties of dough and the quality characteristics of CSB were analyzed, and the microstructure, texture, color, and flavor of CSB were also evaluated. The results showed that compared with doughs supplemented with UOF, those with MOF exhibited lower hardness, chewiness, springiness, cohesiveness, and resilience. Furthermore, the MOF doughs demonstrated higher water absorption, lower stability time, and higher degree of softening, resulting in softer dough texture. Among different addition amounts, CSB with 10% MOF (CSB-MOF) showed the best textural properties, with hardness reduced by 34.7% compared to the control group. Electronic tongue and nose results indicated that the CSB-MOF exhibited characteristic flavors imparted by Monascus fermentation, with significantly elevated levels of aldehydes, ketones, ethers, aromatic compounds, and organic sulfides. Notably, the upregulation of compounds including dodecanenitrile, 3-ethyl-2,5-dimethylpyrazine, ethyl hexanoate, tetrahydro-3a-methyl-1,3-dithiolo[4,5-b]furan, and (E)-6,10-dimethyl-5,9-undecadien-2-one contributed to milky and fruity notes. Meanwhile, the fatty ((Z)-2-Nonenal,1-Octen-3-ol) and pine-like woody odors (endo-Borneol) were reduced, thereby improving the overall flavor profile. Although the β-glucan content decreased (1.73 mg/g), the levels of the lipid-lowering component Monacolin K (0.45 mg/g) and the multifunctional Monascus pigments increased in the CSB-MOF. Overall, both textural, sensory properties and functions of CSB were enhanced by Monascus fermentation, providing a potential approach for developing nutritious and flavorful fermented cereal products.
(Copyright © 2026 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Flour; Monascus; Oats; Steamed bread; Wheat dough
Substance Nomenclature: 8002-80-0 (Glutens)
Entry Date(s): Date Created: 20260824 Date Completed: 20260824 Latest Revision: 20260824
Update Code: 20260825
DOI: 10.1016/j.foodres.2026.119999
PMID: 42637400
Βάση Δεδομένων: MEDLINE
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  Data: Fermented oats by Monascus purpureus modulates gluten network architecture and quality attributes in wheat dough and Chinese steamed bread.
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  Data: <searchLink fieldCode="AU" term="%22Li+Y%22">Li Y</searchLink>; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.<br /><searchLink fieldCode="AU" term="%22Yang+Q%22">Yang Q</searchLink>; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.<br /><searchLink fieldCode="AU" term="%22Liu+J%22">Liu J</searchLink>; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China. Electronic address: liujundandy@csuft.edu.cn.<br /><searchLink fieldCode="AU" term="%22Wu+Z%22">Wu Z</searchLink>; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.<br /><searchLink fieldCode="AU" term="%22Zhang+C%22">Zhang C</searchLink>; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zhangchan@th.btbu.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 4), pp. 119999. <i>Date of Electronic Publication: </i>2026 Jul 11.
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  Data: <searchLink fieldCode="MM" term="%22Monascus%22">Monascus*</searchLink>/<searchLink fieldCode="MM" term="%22Monascus+metabolism%22">metabolism</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+microbiology%22">microbiology</searchLink> <br /><searchLink fieldCode="MM" term="%22Triticum%22">Triticum*</searchLink>/<searchLink fieldCode="MM" term="%22Triticum+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Avena%22">Avena*</searchLink>/<searchLink fieldCode="MM" term="%22Avena+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Avena%22">Avena*</searchLink>/<searchLink fieldCode="MM" term="%22Avena+microbiology%22">microbiology</searchLink> <br /><searchLink fieldCode="MM" term="%22Glutens%22">Glutens*</searchLink>/<searchLink fieldCode="MM" term="%22Glutens+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Fermentation%22">Fermentation*</searchLink><br /><searchLink fieldCode="MH" term="%22Flour%22">Flour</searchLink>/<searchLink fieldCode="MH" term="%22Flour+analysis%22">analysis</searchLink> ; <searchLink fieldCode="MH" term="%22Taste%22">Taste</searchLink> ; <searchLink fieldCode="MH" term="%22Rheology%22">Rheology</searchLink> ; <searchLink fieldCode="MH" term="%22Electronic+Nose%22">Electronic Nose</searchLink> ; <searchLink fieldCode="MH" term="%22Color%22">Color</searchLink>
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  Data: Rising demand for healthier foods has boosted interest in oat-based Chinese steamed bread (CSB) for its sensory appeal and nutrition, whether Monascus-fermented oats outperform unfermented oats in enhancing CSB quality remains unclear. Therefore, the effects of addition of unfermented oat flour (UOF) and Monascus-fermented oat flour (MOF) on the rheological properties of dough and the quality characteristics of CSB were analyzed, and the microstructure, texture, color, and flavor of CSB were also evaluated. The results showed that compared with doughs supplemented with UOF, those with MOF exhibited lower hardness, chewiness, springiness, cohesiveness, and resilience. Furthermore, the MOF doughs demonstrated higher water absorption, lower stability time, and higher degree of softening, resulting in softer dough texture. Among different addition amounts, CSB with 10% MOF (CSB-MOF) showed the best textural properties, with hardness reduced by 34.7% compared to the control group. Electronic tongue and nose results indicated that the CSB-MOF exhibited characteristic flavors imparted by Monascus fermentation, with significantly elevated levels of aldehydes, ketones, ethers, aromatic compounds, and organic sulfides. Notably, the upregulation of compounds including dodecanenitrile, 3-ethyl-2,5-dimethylpyrazine, ethyl hexanoate, tetrahydro-3a-methyl-1,3-dithiolo[4,5-b]furan, and (E)-6,10-dimethyl-5,9-undecadien-2-one contributed to milky and fruity notes. Meanwhile, the fatty ((Z)-2-Nonenal,1-Octen-3-ol) and pine-like woody odors (endo-Borneol) were reduced, thereby improving the overall flavor profile. Although the β-glucan content decreased (1.73 mg/g), the levels of the lipid-lowering component Monacolin K (0.45 mg/g) and the multifunctional Monascus pigments increased in the CSB-MOF. Overall, both textural, sensory properties and functions of CSB were enhanced by Monascus fermentation, providing a potential approach for developing nutritious and flavorful fermented cereal products.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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  Data: <i>Keywords: </i>Flour; Monascus; Oats; Steamed bread; Wheat dough
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